Jalapeno Popper Tortilla Pizzas
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 408
- Total Fat
- 30
- Saturated Fat
- 13
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 70
- Sodium
- 859
- Total: 55 min
- Active: 35 min
Ingredients
1 teaspoon vegetable oil
10 slices bacon
4 burrito-size flour tortillas
1 cup pizza sauce
3 cups shredded mozzarella cheese (about 12 ounces)
1/2 cup pickled jalapeno slices, plus 2 teaspoons brine
2 ounces cream cheese
Kosher salt and freshly ground pepper
Directions
- Preheat the oven to 500˚. Set a wire rack on each of 2 rimmed baking sheets. Heat the vegetable oil and bacon in a large nonstick skillet over medium-high heat. Cook, turning occasionally, until crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain, then chop. Pour the drippings into a small bowl and wipe out the skillet.
- Return the skillet to medium-high heat. Lightly brush 1 tortilla with the reserved bacon drippings. Add to the skillet and cook until lightly browned on the bottom, about 2 minutes. Flip and cook, rotating the tortilla and gently pressing it with a spatula, until crisp, about 3 minutes. Transfer to one of the racks, crisp-side down. Repeat with the remaining tortillas and bacon drippings, reducing the heat if the tortillas are browning too quickly.
- Spread the pizza sauce on the tortillas, then sprinkle with the mozzarella, chopped bacon and pickled jalapenos. Working in batches, bake the pizzas, 1 baking sheet at a time, until the cheese is melted and bubbling, about 8 minutes.
- Microwave the cream cheese in a small microwave-safe bowl until runny, about 30 seconds. Stir in the jalapeno brine and season with salt and pepper. Drizzle on the pizzas. Cut into wedges.